Name: Coconut Milk Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs Boneless, skinless chicken breast, cut into 1-inch pieces; 1 can (13.5 oz) Full-fat coconut milk; 3 tbsp Red curry paste; 2 tbsp Vegetable oil; 1 medium Yellow onion, thinly sliced; 3 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 1 large Red bell pepper, sliced into strips; 1 tbsp Fish sauce; 1 tbsp Brown sugar; 1 tbsp Fresh lime juice; 0.25 cup Fresh cilantro, chopped

"This luscious coconut milk chicken curry combines tender pieces of chicken breast with a rich, velvety sauce infused with aromatic ginger, garlic, and red curry paste. Served over a bed of fluffy jasmine rice, it’s a soul-warming dish that brings the vibrant flavors of Southeast Asia straight to your kitchen."

Ingredients

Qty	Item
1.5 lbs 680 g	Boneless, skinless chicken breast, cut into 1-inch pieces
1 can (13.5 oz) 400 ml	Full-fat coconut milk
3 tbsp 45 g	Red curry paste
2 tbsp 30 ml	Vegetable oil
1 medium 150 g	Yellow onion, thinly sliced
3 cloves 15 g	Garlic, minced
1 tbsp 15 g	Fresh ginger, grated
1 large 150 g	Red bell pepper, sliced into strips
1 tbsp 15 ml	Fish sauce
1 tbsp 12 g	Brown sugar
1 tbsp 15 ml	Fresh lime juice
0.25 cup 10 g	Fresh cilantro, chopped

How to Make Coconut Milk Chicken Curry

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned on all sides, then remove and set aside.

In the same pan, add the sliced onion and red bell pepper. Sauté for 5 minutes until softened.

Stir in the minced garlic, grated ginger, and red curry paste. Cook for 1-2 minutes until fragrant and the paste darkens slightly.

Pour in the coconut milk and stir to combine with the curry paste. Add the fish sauce and brown sugar, stirring until the sugar is dissolved.

Return the chicken to the pan. Bring to a gentle simmer and cook for 10-12 minutes until the sauce has thickened and the chicken is cooked through.

Stir in the lime juice to brighten the flavors. Garnish with fresh cilantro and serve immediately over warm jasmine rice.

·
Use full-fat coconut milk for the creamiest texture; light coconut milk will result in a much thinner sauce.
·
For extra heat, add a pinch of red pepper flakes or a chopped Thai bird's eye chili during Step 3.
·
If the sauce is too thick for your preference, splash in a little chicken broth or water to reach your desired consistency.
·
Searing the chicken first locks in moisture and adds a deeper flavor profile to the overall dish.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully and stay very juicy in the curry sauce.

Is this recipe gluten-free?

Yes, as long as your red curry paste and fish sauce are certified gluten-free, this dish is naturally gluten-free.

How long does this curry last in the fridge?

It can be stored in an airtight container for up to 3 days. The flavors often improve overnight as they meld together.

Can I add other vegetables to this curry?

Absolutely! Snap peas, bamboo shoots, baby corn, or spinach are excellent additions to customize your meal.

Step-by-Step Visual Guide

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